YORKSHIRE PUDDING: EUROPE
INGREDIENTS: ( serves 4 )
250 g plain wite flour
300 ml milk
6 medium free- range eggs
Salt and pepper for seasoning
Beef fat
METHOD:
- To make the batter, begin by blending the flour, milk and eggs using an electric whisk ad then pass through a fine sieve.
- Store the mixture in a covered container in the fridge for a few hours to let the batter stand . It's important to season the mixture just before cookng.
- The salt breaks down the egg whites, which is needed to help the Yorkshire puddings rise.
- Heat the beef fat in a pudding tray at 220c until it;s piping hot, adding about 2 mm of the fat per cup. When you add the mixture to the fat, it should already start to bubble.
- Bake at 210c for 15 minutes then at 190c for a further 15 minutes. You use high a temperature for the Yorkshire pudding to rise and reduce the temperature to cook it through.
- Once cooked, use oven gloves to remove and serve with roast chicken, roast potatoes, vegetables and plenty of hot gravy.
TIPS : With souffles, cakes and anything else that rises in the oven, there is always an element of risk- and Yorkshire Puddings are no exception. Miscalculated ingredients, the wrong temperature and, fatally, impatience ( and opening the oven door prematurely ) could result in failure.
LEMON CHICKEN WITH GARLIC AND THYME: EUROPE
INGREDIENTS: ( serves 4 )
1 large chicken, whole
4 - 6 lemons
Olive oil
1 bunch thyme
Salt and freshly ground pepper
1-2 tbs honey
4 shallots
2 fresh garlic bulbs
METHOD:
- Wash the chicken and pat dry. Halve and squeeze one lemon. Slice one lemon and mix with a little olive oil, half of the thyme, salt and pepper.
- Stuff the chicken with the sliced lemon and thyme mixture. Tie the chicken's legs together.
- Mix the lemon juice with the honey, 1 tbs oil, salt and pepper and brush the chicken with the mixture. Halve the remaining lemons and put into an oiled roasting dish.
- Peel and halve the shallots, halve the garlic bulbs and put both into the dish. Place the chicken in the dish, scatter the rest of the thyme on top of the chicken and bake in a preheated oven ( 180c ) for about 1 hour. Serve with Yorkshire puddings and gravy.
TIPS :To get the most accurate temperature reading, insert the instant- read thermometer in the thickest part of the thigh, toward the interior rather than the exterior of the bird. Make sure you don't touch the bone with the tip of the thermometer or you'll get a higher reading.
BOBOTIE: AFRICA
INGREDIENTS: ( serves 4-6 )
1 bread roll
250 ml milk
1 kg beef, roughly chopped or minced
2 tsp olive oil
1 onion, skinned and chopped
1 clove garlic, chopped
1 tsp curry powder
100 g sultanas
100 g Whole, shelled almonds
1 tsp apricot jam
2 tsp mango chutney
25 ml lemon juice
Salt and freshly ground pepper
2 eggs
2 bay leaves
METHOD:
- Soak the bread roll in half of the milk, then squeeze out and add to the meat.
- Heat the oil in a frying pan and sweat the onion and garlic until soft. Add the meat and fry sowly for about 10 minutes, stirring to brown on all sides.
- Stir in the curry powder, then add the sultanas, almonds, apricot jam, mango chutney and lemon juice and mix well.
- Remove from the heat and season to taste with salt and pepper. Transfer the mixture to a baking dish ( or 4-6 smaller dishes ). Beat the eggs with the remaining milk an pour over the meat.
- Add the bay leaves and bake in a preheated oven ( 180c ) for 25-30 minutes, until golden brown.
TIPS :In South Africa, bobotie is typically served with turmeric- scented rice and a sweet -and -sour fruit chutney called blatjang. If you don't want to make your own chutney, you can buy a bottled version- Mrs. Ball's is the most popular South African brand.
WAGYU RIBEYE: ASIA
INGREDIENTS: ( serves 1 )
100 g beef ribeye, raw
100 ml yakiniku dipping sauce ( keep 50 ml for serving )
50 ml ponzu dipping sauce
50 ml black pepper dipping sauce
METHOD:
- Slice the beef into rectangular 2X4 cm shapes ( about 10 g ) each and arrange onto a plate.
- Then brush up with 50 ml yakiniku sauce and sprinkle with sesame seeds.
- Serve with the three dipping sauces ( ponzu, black pepper and yakiniku ) in three separate bowls.
TIPS : Wagyu sashimi, or thin raw strips of beef marinated in a bit of soy sauce ( or other soy sauce- based sauces ), is very popular in Japan. If tartare is not to your taste, place the thin strips on top of a very hot bowl of rice briefly, and the heat will cook it perfectly. Which is to say, very slightly. ' Well done' and ' Wagyu' are not words that go well together.
SMOKED MACKEREL PIE:
INGREDIENTS:
For the pastry
85 gms wholemeal flour
85 gms plain flour
Chilled butter, diced
A pinch of salt
Filling forthe pie
350 gms smoked mackerel fillet
150 ml milk
150 ml double cream
115 gms leaf spinach, boiled, drained
3 egg yolks lightly beaten
85 gms grated cheddar cheese
Salt and pepper to taste
METHOD:
- To prepare pastry: Mix the 2 types of the flour and salt in a bowl, rub in the butter until te mixtue resembles fine breadcrumbs.
- Sprinkle 2 tbsp of chilled water to form a dough, knead lightly and set aside. Roll out the dough thinly and line a 20-cm fluted tin pie dish and leave the dough to rest in a freezer fo 15 minutes.
- Line the pastry with a foil and top with baking beans and bake blind in a pre-heated oven for 12 minutes at 200c.
- Remove the foil and the beans and bake for a further 10 minutes until the pastry is golden brown.
- To prepare the filling: Place the fish in a saucepan. Add milk and cream and bring to boil. Poach till fish is tender. Drain fish,skin and flake it. Add th the fish spinach, egg yolks, part of the poaching liquid, half of he cheese and pour into the pastry shell.
- Sprinkle the remaining cheese over it and bake for 25 minutes until the filling is set and golden.
NOTE - A delicious one-meal dish that can be had with or without accompaniments.
PAN FRIED RIB- EYE STEAK:
INGREDIENTS: ( serves 3 )
180 g rib-eye, marinated in salt and pepper
Olive oil, for cooking
Salt and freshly ground black pepper, to taste
50 g mushrooms, chopped
2 g garlic, chopped
5 g shallots, chopped
5 g onion, chopped
1/2 tsp chopped parsley
5 g onion, chopped
5 g asparagus, cooked
20 ml cream
5 g parmesan cheese, grated
20 g assorted bell peppers, diced
10 g eggplant, diced
20 g assorted courgette, diced
5 g tomato, diced
METHOD:
- Heat 1 tsp olive oil in a saucepan and pan-fry the marinated beef steak.
- Strain the juice of the steak, season with salt and pepper and set aside both steak and juice for serving.
- In the same saucepan,melt butter and saute mushrooms with garlic, parsley and shallots.
- Add salt and pepper and keep aside. In a saucepan, saute onion and garlic in 1 tsp olive oil.
- Saute bell peppers, zucchini, eggplant and tomato until done. Season . Arrange steak, mushrooms and vegetable bruinose as shown in picture. Spoon juice over and serve with steamed Arborio rice.
SHRIMP COCKTAIL:
INGREDIENTS: ( serves 4-6 )
200 g shrimps, cleaned and steamed
1/2 cup tomato ketchup
2 tbsp mayonnaise ( or mix 1 tbsp Worcestershire sauce and
1 tbsp Horseradish sauce)
2 tbsp lemon juice
1 tbsp whipping cream
1/2 tbsp tabasco sauce
Salt and pepper, to taste
METHOD:
- In a large salad bowl, mix together shrimps, tomato ketchup, mayonnaise ( or the mixture of Worcestershire and Horseradish sauce), lemon juice, whipping cream, Tabasco sauce.
- season with salt and pepper. Toss well. Arrange as shown in picture and serve.
MARINIERE MUSSELS:
INGREDIENTS: ( serves 4 )
1-1/2 kg mussels, washed in salted ice water, cleaned
65 g each, carrots, celery, leeks ad onions, roughly chopped
10 g shallots
80 g butter
800 ml non- alcoholic white wine
240 g buter
Salt and pepper, to taste
METHOD:
- When preparing the mussels, remove the beards and the tuft of fibres attaching each mussel to its shell. Discard broken shells.
- In a dutch oven, add 80 g butter and non-alcoholic wine, then add mussels, carrots, celery, leeks, onions and shallots. Let the mussels cook for 4 minutes or just until the shells open.
- Transfer mussels and vegetables to a serving platter. Heat the saucepan containing mussel liquid, add 240 g butter to it. Let it simmer till the sauce has a glaze. Pour over mussels. Serve immediately.
BRIGHT IDEA - The ideal accompaniments for this mussels dish are french fries and mayonnaise.
BEEF POT ROAST:
INGREDIENTS: ( serves 6 )
1 kg beef roast
125 ml oil
2 bay leaves
4 cloves
1 tsp crushed garlic
500 ml water
1 carrot, peeled and chopped
1/2 green pepper, seeded and chopped
3 tbsp cornflour, dissolved in cold water
Salt and pepper, to taste
METHOD:
- Season meat with salt and pepper. Heat oil in a saucepan and brown meat on all sides.
- Add bay leaves, cloves, garlic, carrot, green pepper and water and bring to a boil. Reduce the heat, cover and simmer for 2-3 hours, until the meat is tender.
- Turn the meat 2 or 3 times during cooking and add a little more water if it begins to dry up.
- To prepare the gravy, remove the meat from the saucepan and pour off some of the fat. Add 250 ml boiling water to the saucepan and stir well. Bring to a boil.
- Mix in cornflour and stir till gravy thickens.
SHRIMP POT PIE:
INGREDIENTS: ( serves 2 )
1/2 cup tomato paste
1 tsp honey
2 tsp olive oil
1-1/2 cups frozen chopped onion
1-1/2 cups frozen chopped green bell pepper
2 tbsp flour
330 g peeled raw shrimp
3/4 cup frozen peas
1 tbsp cajun seasoning
2 tbsp salt and freshly ground pepper
4 ready-to-bake biscuits, from refrigerated packaged biscuit dough
METHOD:
- Pre-heat oven to 200c. Mix tomato paste, honey and 1 cup water until smooth; set aside.
- Heat oil in a non-stick skillet over medium -high heat. Saute onion and pepper about half a minute. Stir in flour and tomato- paste mixture, simmer to thicken about 1 minute. Stir in shrimp, peas and seasonings, and cook 1 minute.
- Transfer to an oven-proof casserole about 15cm X 7cm. Remove 4 biscuits from package and stretch each to about 7cm across. Bake 15 minutes. Serve immediately.
SALMON WITH HONEY SALSA:
INGREDIENTS:
200 gms salmon steak
1 tsp mustard paste
50 gms ripe mango, diced
25 gms sweet corn
1 tomato, diced
1 onion, diced
2 tsp oyster sauce
10 gms chopped spring onion
50 gms honey
Salt and pepper, to taste
METHOD:
- Marinate salmon in salt, pepper and mustard paste.
- Grill in a hot plate for approximately six minutes or till the fish is cooked and has changed colour.
- To prepare salsa, combine mango, tomato, onion, sweet corn and spring onion. Add oyster sauce, honey, salt and pepper.
- Arrange fish on a plate and drizzle salsa over. Serve.
BAKED LOBSTER:
INGREDIENTS: ( serves 2 )
800 gms lobster
20 gms fresh mushroom
For the marinade:
200 gms melted cheese
10 gms butter
1/2 tsp salt
1/2 tsp cornflour
1/2 cup water
METHOD:
- Remove the meat from the lobster and chop it into small pieces.
- Mix all the ingredients for the marinade. Add lobster to it and saute until half- cooked.
- Add mushroom and bake it in the oven until golden for about 5 minutes or till the mushrooms gets a slightly golden tinge.
SALMON WITH VEGGIES:
INGREDIENTS: ( serves 1 )
200 gms salmon fillet
100 gms new potatoes, peeled and boiled
3 gms chopped shallot
1 clove garlic, chopped
50 gms chopped French beans, carrot and baby corn
4 cherry tomatoes, grilled
20 ml fresh cream
5 gms chopped parsley
1 gm dried thyme, crushed
Saffron, a pinch
10 gms butter
1 tsp each, lemon juice and oil
Salt and pepper, to taste
METHOD:
- Mix together lemon juice, salt, pepper and thyme.
- Marinate fish in this mixture for at least 30 minutes.
- Heat oil in a frying pan and shallow- fry fish and baby corn until cooked.
- Heat butter in a heavy- bottomed pan, add shallot and garlic and saute for 1-2 minutes. Then add parsley, cream and saffron and reduce until the cream thickens. Strain and pour it on a platter. Spoon vegetables around and top it with fish fillet. Serve.
CRAB ROLLS:
INGREDIENTS: ( serves 2 )
100 g minced chicken, cooked
200 g cooked crab meat
20 g onion, spring onion, black fungus, black mushroom, bean sprouts,
carrots, glass noodles, chopped
1 tsp fish sauce
Salt, crushed black pepper and chilli, to taste
6 rice spring roll wrapper pieces
Sugared water
1 egg, beaten
Oil, for cooking
For nuoc mam sauce
mix wth 1/4 cup boiling water
50 ml fish sauce
30 ml white vinegar
20 g sugar
5 g black pepper
1 garlic clove, crushed
METHOD:
- For filling, toss together chicken, crab meat, onion, spring onion, black fungus, black mushroom, bean sprouts, carrots and glass noodles with fish sauce, salt and pepper. set aside.
- Brush roll wrapper with sugared water, then egg. place stuffing on it, then fold wrapper, sealing the edges. Heat oil in a saucepan and deep- fry until golden brown. serve with prepared nuoc mam sauce and rice noodles.
MEXICAN MEATBALLS:
INGREDIENTS: ( serves 10 )
225 g 93 percent lean ground beef
225 g ground Turkey breast
2 egg whites
3/4 cup baked tortilla chips, finely crushed
1/2 cup yellow onion, minced
1 tsp chili powder
1/2 tsp cumin powder
Salt and coarsely ground black pepper, to taste
3 tbsp pickled, sliced jalapenos, drained
1 cup canned red enchilada sauce, divided
Fresh coriander leaves, chopped, for garnishing
METHOD:
- In a large mixing bowl, combine beef, turkey, egg whites, tortilla chips, onion, chilli powder, cumin, salt, pepper, jalapenos and 1/3 cup enchilada sauce. Blend well and then shape into 1-1/2 inch meatballs.
- Spray a 18 -inch by 13- inch jelly roll pan with non-stick vegetables spray. Place meatballs on the jelly roll pan. Bake in a preheated oven at 218c for 10 minutes. Carefully remove meatbals and place in a heat- proof serving dish.
- Drizzle remaining enchilada sauce over and bake at 165c for an additional 5- 10 minutes until meatballs are done and cooked. Garnish with chopped coriander leaves and serve.
BRIGHT IDEA: Serve the spicy Mexican meatballs with brown spanish rice or spaghetti.
THAI RED CURRY WITH BEEF:
INGREDIENTS: ( serves 4 )
1 tbsp oil
4 cloves garlic, minced
3 green onions, minced
600 g sirloin steak, sliced
100 g mushrooms
1/2 tbsp red curry paste
2 tbsp Thai fish sauce
350 ml canned coconut milk
1 each, sliced, red bell pepper and onion
1 Thai chilli, minced
2 tbsp shredded fresh basil
METHOD:
- Heat oil over high heat in a wok or large skillet.
- Add garlic and green onions; stir - fry until fragrant, about 30 seconds. Add beef and stir- fry for 3 minutes. Stir in mushrooms; stir- fry for a minute. Remove with slotted spoon to a bowl.
- Add curry paste to the remaining oil in the wok and cook, stirring over medium heat for 30 seconds. stir in fish sauce and coconut milk. Add bell pepper, onion and chilli.
- Reduce heat and simmer till vegetables soften, about 10 minutes. Add beef and mushrooms and any meat juices. Simmer for 5 minutes. Garnish with basil. Serve with steamed rice.
MINCE AND MUSHROOMS:
INGREDIENTS:
350 gms beef mince
4 tbsp oil
1 onion, chopped
1 clove garlic, crushed
125 gms chopped mushroom
2 tsp each, cake flour, tomato puree and chopped parsley
125 ml stock, warmed
Salt and pepper, to taste
METHOD:
- Heat oil in a large saucepan and saute mince till brown.
- Remove from pan and saute onion, garlic and mushrooms in the same pan till done.
- Return the meat and add remaining ingredients. Simmer for 10 minutes.
- Season with salt and pepper ad serve hot.
NOTE - Serve on rice or mashed potatoes.
SINDHI STEAMED FISH:
INGREDIENTS:
6oo gms fresh water fish or any other flat fish
1 tsp lemon juice
50 gms finely sliced spring onion
30 gms chives
10 gms chopped coriander
5 gms chopped mint
5 gms coriander powder
3 gms garam masala powder
3 gms cumin powder
1 gm carom seeds ( ajwain )
3 gms red chilli powder
2 green chillies, chopped
Salt, to taste
METHOD:
- Clean thefish, remove scales and excess bone from the head.
- Make a slit lengthwise on one side of the fish.
- Rub salt and lemon juice all over the fish. Mix together all the powdered spices and carom seeds and rub all over the fish.
- Refrigerate for at least 2 hours. Mix spring onion, chives, coriander and mint and stuff fish with it.
- Heat water in a steamer under the level of the perforated pot and bring to a boil. Place fish in the perforated pot, close tightly and cook on medium-high heat for 40- 50 minutes. Serve .
NOTE - Serve with steamed rice.
SPICED HAMMOUR:
INGREDIENTS:
180 gms hammour
50 gms chopped onion
50 gms chopped celery
100 gms chopped tomato
1 green pepper
150 gms fresh breadcrumbs
1 tbsp lime juice
2 tsp oil
5 gms oregano
25 gms almond flakes
Salt and pepper, to taste
METHOD:
- Mix together lime juice, salt, pepper and half the oil.
- Marinate fish in this mixture for at least 30 minutes.
- Blend together onion, celery, tomato, green pepper, oregano and breadcrumbs to form a paste.
- Apply this paste over the fish and sprinkle a layer of almonds on top.
- Bake the fish in the oven for 10 minutes at 180c. Serve warm.
NOTE - Serve with butter rice and boiled vegetables.
PRAWN AND PUMPKIN:
INGREDIENTS:
1 tbsp olive oil
20 large prawns,shelled and cleaned with tails intact
250 gms pumpkin, peeled and chopped
800 ml coconut milk
1 tsp red curry paste
1 tbsp palm sugar
1/2 tbsp fish sauce
Chopped chillies, to taste
Fresh coriander, for garnishing
METHOD:
- Heat oil in a wok and saute red curry paste.
- Stir for a minute, until the paste releases its fragrance and is sizzling.
- Add coconut milk and palm sugar. Simmer for a few minutes before adding fish sauce . Add pumpkin and boil for a minute.
- Reduce heat and simmer until pumpkin is soft. Drop in prawns and cook briefly.
- Scatter chopped chilli and coriander leaves over curry. Serve hot.
NOTE - Serve with steamed basmati rice or Thai rice noodles.
PRAWNS AND AVOCADO:
INGREDIENTS:
28 king prawns
3 avocado, cut into pieces
4 orange slices
50 gms frisse leaves
20 ml lemon juice
20 ml cocktail sauce
Salt and pepper, to taste
METHOD:
- Boil prawns and then shell and devein, leaving the tails intact.
- Mix avocado with lemon juice, salt and pepper. Arrange avocado at the centre of the plate,surround it with prawns and top it with cocktail sauce.
- Garnish with frisse leaves and orange slices. Serve.
NOTE: Serve with a crusty bread.
FISH FILLET IN SAUCE:
INGREDIENTS: ( serves 1 )
180 g hammour fillet, seasoned and grilled
For the sauce:
30 ml oil
50 g garlic, finely chopped
75 g coriander leaves, chopped
150 g finely chopped tomato
50 g each, green and yellow bell peppers
5 g cumin powder
5 g coriander powder
10 g salt
METHOD:
- To make the sauce, heat oil in a saucepan and saute garlic and coriander leaves till garlic begins to turn golden brown.
- Add tomato and saute until tomato softens. Add bell pepper, cumin and coriander powders and season with salt.
- To serve, place fish on a plate and spoon warm sauce over. Optional: garnish with roasted pine seeds, a slice of lemon and flat - leaf parsley.
THAI GREEN PRAWN CURRY:
INGREDIENTS: ( serves 4 )
400 gms prawns, peeled and cleaned
4 tbsp green curry paste
4 cups coconut milk
2 tbsp palm sugar
2 tbsp fish saue
200 gms Thai eggplant, quartered length-wise
20 g sweet basil leaves
1 tbsp oil
METHOD:
- Heat oil in the pan and add green curry paste to it .
- Cook on a low heat, stirring continuously for five to ten minutes until you can smell the aroma.
- Now add coconut milk to the pan followed by prawns, Thai eggplant and fish sauce.
- When cooked, add palm sugar to the prawn curry. Garnish with sweet basil leaves and serve with steamed white rice.
KADIYACHERI CHILLI FISH:
INGREDIENTS:
250 gms hammour fillets
10 gms white flour
10 gms cornflour
1 egg
200 gms onion
5 gms ginger
5 gms garlic
100 gms capsicum
100 gms carrot
5 gms coriander leaves
15 ml coconut oil
10 ml vinegar
1/2 tsp kasoori methi
A dash of tomato ketchup
METHOD:
- Cut fish into cubes. Wash and apply salt.
- Add both flours, egg amd mix well.
- Kee it aside for half -an -hour. Deep- fry the fish till golden brown.
- In the same pan, heat coconut oil and fry chopped ginger, garlic and onions till golden brown.
- Add strips of capsicum, carrot and tomato ketchup, salt and vinegar. Then add the golden- fried fish and sprinkle kasoori methi and coriander leaves.
NOTE --Serve with steamed rice.
MEDITERRANEAN SEAFOOD:
INGREDIENTS: ( serves 4 )
100 gms shrimps
50 gms each, cubed squids, hammour and red snapper
10 gms each, chopped garlic and shallots
2 tbsp lemon juice
2 capsicum, halved lengthwise and deseeded
3 mussels
20 ml olive oil
2 tbsp parmesan cheese
2 tbsp butter
100 gms tomato sauce
150 gms risotto rice
Salt, to taste
Mixed herbs, as desired
METHOD:
- Heat 10 ml oil in a saucepan and saute garlic and shallots for 1-2 minutes.
- Add all the seafood and toss well. Add lemon juice and herbs and cook till done.
- Sieve the sauce into another pan and reserve .To prepare risotto rice, heat remaining oil and saute rice very lightly. Add reserved sauce in a ratio of 3:1 ( liquid to rice ).
- Boil without stirring. when done, add cheese and butter and two drops of lemon juice. Season to taste and keep aside to cool.
- Brush capsicum with little oil and grill till almost tender. Remove and stuff it with risotto rice.
- To serve, place capsicum on the centre of a plate and surround it with seafood and tomato sauce.
PANAENG NUEA:
INGREDIENTS:
1 tbsp coriander seeds, ground
2 tsp cumin seeds, ground
3 tbsp curry paste
1/2 cup coconut cream
350 gms beef , cut into thin strips
1-1/2 cup coconut milk
1/2 cup grounded roasted peanuts
2 tbsp fish sauce
3 tbsp palm sugar
6 lime leaves, torn in half
1 red chilli, thinly sliced
METHOD:
- Mix ground coriander and cumin with curry paste.
- Heat coconut cream in a saucepan until the oil separates, then add the curry- coriander mix and half the coconut milk.
- Slowly bring to a boil, stirring constantly. Add beef strips cook for five minutes,then add remaining coconut milk and the rest of the ingredients, except lime leavs and chilli.
- Stir well and simmer until the meat is tender and the oil separates from coconut milk. Add lime leaves and chilli, remove from heat and serve steamed rice.
RENDANG:
INGREDIENTS:
2 kg stewing steak
1 tsp ground ginger
125 ml lemon juice
3 tsp palm sugar
For rendang paste:
2 brown onion, chopped
6 cloves garlic
1 tbsp finely - grated ginger
6-8 red chillies, seeded and sliced
2 stalks lemongrass, finely sliced
1 tbsp chopped galangal
125 ml water
560 ml coconut milk
2 tsp salt
3 tsp chilli powder
1 tsp each, cumin, and ground fennel
1 tsp tamarind juice
METHOD:
- Cut steak into 3 cm wide and 6 cm long strips.
- To prepare rendang paste , blend onion, garlic, ginger, chillies, lemongrass, galangal and water to make a smooth paste.
- Pour into a saucepan along with the remaining ingredients [ including meat], except sugar and tamarind juice.
- Bring to a boil, stirring constantly. Reduce heat and add tamarind juice. Simmer uncovered for at least two hours. When the meat is tender and the oil separates from the gravy, add sugar.
- Cook till gravy is dark brown. Serve hot.
MUTTON WITH NUTS:
INGREDIENTS:
200gms boneless mutton, cubed
25 ml oil
10 gms ginger
10 gms garlic
50 gms onion
50 gms fresh coconut
50 gms each pistachios, almond, cashewnut
20 gms coriander powder
10 gms black pepper powder
5 curry leaves
50 gms tomato puree
20 gms chilli powder
10 gms chopped green chilli
5 gms garam masala powder
METHOD:
- Boil and drain mutton and keep aside.
- Chop ginger and garlic and onion fine.
- Heat oil in a wok and saute ginger, garlic and onion. Add fresh coconut, pistachio, almond, cashewnut, and stir.
- Add coriander, black pepper and chilli powders, green chilli, curry leaves, tomato puree and mix well.
- Add mutton, salt and garam masala and cook for 10 minutes on slow fire stirring constantly.
- Garnish with coriander leaves and onion rings.
NOTE - Serve with tawa parathas.
LAMB AND MUSHROOM PIE:
INGREDIENTS:
200 gms readymade puff pastry
400 gms boneless lamb
150 gms mushrooms
4 spoons curry powder
60 gms onion, sliced
4 cloves garlic, chopped
4 pieces green chilli
Half bunch fresh coriander, chopped
1 - inch piece ginger
250 gms tomatoes
2 spring curry leaves
60 ml oil
1 egg, beaten for brushing
Salt, to taste
METHOD:
- Clean and dice the lamb, blanch in hot water and remove.
- Clean and quarter mushrooms. Slice onins, flake garlic, coriander, tomatoes, ginger and green chillies.
- In a large saucepan, heat oil, fry curry leaves, garlic, ginger, a little coriander and tomatoes till brown. Add lamb and mushrooms and cook till the mixture becomes a bit dry.
- Add curry powder, salt and cook for some more time till the lamb is cooked. Season to taste, then add the remaining chopped coriander and remove.
- Line a tart dish with puf pastry, brush with egg and pour the lamb mixture into it. Cover the mixture with the remaining half of puff pastry.
- Brush the top with egg and decorate with small shapes of the leftover trimmings of puff pastry.
- Bake in an oven heated to 180c for about 20 minutes till pastry is golden brown.
NOTE - Cut into portions and serve.
GOSHT KHADA MASALA:
INGREDIENTS: ( serves 5-6 )
1.25 kg lamb cubes
500 g sliced onion
1 kg tomatoes, chopped
75 g ginger- garlic paste
150 ml oil
30 ml lemon juice
75 g clarified butter
3 g cinnamon
2 g cardamom
2 g clove
30 g coriander powder
30 g cumin powder
60 g kashmiri chilly powder
20 g turmeric powder
10 g black cardamom powder
20 g fennel powder
75 g fresh coriander, chopped
Salt, to taste
Julienned ginger, for garnishing
METHOD:
- Heat oil in a large saucepan and add cinnamon, cardamom and clove to it.
- When the spices begin to splutter, add onion and saute until golden. Add ginger- garlic paste and lamb cubes and saute on low heat.
- Add coriander, cumin, kashmiri chilli and turmeric powders and salt. Add water, cover the pan and allow the meat to cook.
- When the meat is almost done, add tomatoes and allow to cook for some more time on low heat.
- Flavour the dish with lemon juice, black cardamom and fennel powders. Garnish with ginger, coriander and clarified butter. Serve with chapatis.
MEXICAN MINCE:
INGREDIENTS: ( serves 4 )
15 ml olive oil
1 red onion, quartered
1 chilli, finely chopped ( optional), extra for garnishing
500 g mince
Salt and freshly ground black pepper, to taste
410 g canned white beans, drained and rinsed
500 ml homemade tomato sauce
250 ml spaghetti, cooked al dente according to packet instructions
METHOD:
- Heat oil and fry red onion and chilli for a few minutes.
- Add mince and fry until done. Season with salt and pepper.
- Add white beans and tomato sauce and simmer for 10 minutes. Serve with spaghetti and garnish with chilli.
